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1) Want some options for Valentine's Day? The Tavistock Restaurant Collection portfolio of five restaurants will celebrate Valentine’s Day with “Romance Week” from February 13-16 serving their full dinner menus enhanced with specialty prix fixe menus and themed cocktails. The restaurants also will feature two wines: Cleto Chiarli Lambrusco di Sorbara Vecchia Modena ($14) and Whispering Angel Rosé ($15).
Back Bay steakhouse Abe & Louie’s will be dishing out a customizable three-course prix fixe menu ($95) over Valentine’s Day in addition to serving their à la carte menu. To start, there is North End burrata with pistachio butter, blood orange and focaccia, or Bay scallop crudo with celery, Meyer lemon and black truffle. For entrees, there’s a bacon-wrapped petit filet mignon with a rosemary potato coquette, gorgonzola and port reduction, or pan-roasted halibut with white asparagus and Ossetra caviar sauce. For something sweet, dig into a liege waffle with vanilla bean ice cream and candied hazelnuts with chocolate ganache, or a lemon tartufo with Fabrizia limoncello semifreddo and crushed meringue. For cocktail features ($17), there’s the Love You Cherry Much with prosecco, Lillet Rouge and cherry, as well as the You Are the Apple of My Eye with Sipsmith gin, Laird’s Applejack brandy, lemon, grenadine and egg white. Reservations from February 13-16 so call (617) 536-6300.
Atlantic Fish Co. will feature their full menu of seafood classics in addition to a three-course Valentine’s prix fixe ($90). Start with lobster cargot with garlic butter, puffy pastry and parsley; smoked salmon with French blinis, lemon crème fraiche and salmon roe; or hearts of palm with gem lettuce, heirloom cherry tomatoes, Vidalia onions and blood orange vinaigrette. For the best from land and sea, the entrees are pan-seared Norwegian salmon with beet risotto and pistachio; a peppercorn-crusted ribeye with lobster-studded potatoes, baby cauliflower and cognac sauce; as well as lobster and truffle risotto with roasted mushrooms, tarragon and parmesan. For dessert? A choice of espresso crème brulée or chocolate truffle. To sip ($17), there’s the French Kiss with cognac, Cointreau and lemon, and the Love Potion with Sipsmith gin, POM juice, lemon, simple syrup, egg white and soda. Reservations from February 13-16 so please call (617) 267-4000.
The Coach Grill, in Wayland, will feature a Valentine’s prix fixe ($75) in addition to their nightly menu. For appetizers, there is lobster bisque with crème fraiche and chives, or a red beet salad with spinach, goat cheese, citrus and red wine vinaigrette. For entrees, opt for a petit filet mignon with roasted mushrooms and cognac sauce, or Nova Scotia halibut with whipped potatoes, asparagus and hollandaise sauce. For dessert, indulge in shortcake with macerated berries and whipped cream, or a trio of chocolate-dipped strawberries. The cocktail features ($16) are You’re My Main Squeeze with Sipsmith gin, raspberry, lemon, egg white and simple syrup, as well as The Best Chemistry with Basil Hayden bourbon, cranberry, sweet vermouth and orange juice. Reservations from February 13-16, so please call (508) 358-5900.
Joe’s on Newbury & Joe’s Waterfront will showcase a three-course prix fixe ($65) in addition to their à la carte menu. To start, there is a choice of tomato fennel bisque with gruyère and sourdough crostini, or a red beet salad with goat cheese, watercress and sherry vinaigrette. For entrees, there is a trio of options: lobster gnocchi with asparagus, mushrooms, pancetta, pistachio and cognac-cream sauce; prosciutto-wrapped cod with baby carrots, pearl onions, spinach and smashed potatoes; as well as osso buco with mushroom risotto. The dessert selections are a chocolate and strawberry trifle with dark chocolate cake, strawberry mousse and whipped cream, or cheesecake with berries and whipped cream. There also are three cocktail features ($15): You’re Berry Hawt with Lunazul blanco, Grand Marnier, agave, strawberries and jalapeño; Lime Yours with Sipsmith gin, lime juice, wild hibiscus and simple syrup; and You’re Peachy Keen, a smoking Grey Goose-peach schnapps cocktail with dry ice.
At Joe’s on Newbury, Reservations from February 13-16, so please call (617) 536-4200. At Joe’s Waterfront, Reservations from February 13-16, so please call (617) 367-8700.
2) And here are more options for restaurants on Valentine's Day!
Located in downtown Andover, 34 Park offers Italian cuisine and will feature a four-course prix-fixe Valentine’s Day menu ($75 per person). For the first-course, guests can choose from Beets & Burrata, Caesar Salad, or Italian Wedding Soup. Second-course options include Ricotta Ravioli or Gnocchi Pesto. The third-course offers three surf-and-turf options: Baked Cod, Chicken Saltimbocca, or Land & Sea, which includes beef tenderloin and butter poached lobster (+$35). For dessert, guests can indulge in Tiramisu, Raspberry Chocolate Tart, Crème Brûlée, or Chocolate Lovers—a decadent combination of chocolate mousse, chocolate tuile, chocolate crumble, and caramel cremosa. Reservations from 4pm - 9:30pm Valentine’s Day, so please call (978) 409-2445.
Haverhill’s newest dining destination, BOSA Coastal Italian, brings Italian flair to your Valentine’s Day celebration with a four-course prix-fixe Valentine’s Day menu ($75 per person). For starters, guests can pick from Beets & Burrata, Caesar Salad, or Italian Wedding Soup. The second-course offers Ricotta Ravioli or Gnocchi Pesto. For the third-course, options include Baked Cod, Chicken Saltimbocca, or Land & Sea, featuring beef tenderloin and butter poached lobster (+$35). The dessert course is sure to satisfy any sweet tooth, with choices like Tiramisu, Raspberry Chocolate Tart, Crème Brûlée, or Chocolate Lovers—a decadent combination of chocolate mousse, chocolate tuile, chocolate crumble, and caramel cremosa. Lovers and friends can sip on The Love Potion, a sweet cocktail made with Newport Vodka, fresh muddled strawberries, simple syrup, and garnished with a strawberry heart. Reservations from 4pm - 12am Valentine’s Day, so please call (978) 641-3149.
BOSA Coastal Italian is also offering an igloo dining experience on BOSA’s first-floor patio overlooking the Merrimack River ($300 for two people for two hours). The igloo dining experience includes the Valentine’s Day pre-fixe menu, and a bottle of Perrier~Jouet Champagne (no substitutions, does not include tax and gratuity). For reservations, call (978) 641-3149 from 4pm - 6pm, 6pm - 8pm, or 8pm - 10pm on Valentine’s Day.
Located in the heart of Boston’s Seaport, Davio’s Northern Italian Steakhouse offers a Valentine’s Day experience with a three-course prix fixe menu ($135 per person, plus beverages, taxes, and gratuities). Guests can indulge in an array of hand-crafted pasta, perfectly seared steaks, and fresh seafood made from the finest ingredients. The Valentine’s Day menu includes a selection of indulgent antipasti, including Maine Lobster Bisque, Tuna Tartare with Avocado and Citrus Ponzu, and Seared Foie Gras with Amarena Cherry Jam and Brioche. For the main course, guests can choose from dishes such as Free Range Chicken with Butternut Squash and Truffle Au Jus, Maine Lobster Risotto with Fresh Herbs and Lobster Cream, or an 8 oz Center Cut Filet Mignon with Scallop, Truffle Potatoes, and Bearnaise. The evening concludes with a choice of decadent desserts like Warm Red Velvet Cake, Passion Fruit and Raspberry Semifreddo, or a Key Lime and Strawberry Tartlet. Reservations from 4pm - 11pm on Valentine’s Day and February 15. Please call (617) 261-4810.
3) Located steps from the TD Garden, Scores – formerly The Four’s Restaurant & Sports Bar – is coming into 2025 with new offerings. Every day is now FRYday at Scores. Order up a Titletown-themed handheld ($16-19), like the Big Papi BBQ or The “Chick” from French Lick, that now come paired with endless fries and a choice of dipping sauces.
Or get your fix with the new Glizzy Platter ($12), a pair of griddled, all-beef hot dogs, served with fries. Or opt for the App Platter ($20) with a duo each of sliders and mozzarella sticks, four chicken wings, and fries.
4) Ken Zuckerman, the Mustard Maestro, will be leading a class on Hot Sauces on Wednesday, January 29, at 7pm, at the Arlington High School. You'll learn and taste a huge variety of hot sauces from different peppers, mild to super hot, accompanied by some fun beer cheeses which have been made with Heddy Topper, Wally IPA, Bell's Two Hearted Ale, New Belgium's Fat Tire and Two Roads' Road to Ruin. That's 3 hoppy and two amber ales for those keeping score. And since there are so many pepper mustards out there, you'll certainly try one or two of those as well and learn how they are hot but in fundamentally different ways. The class is two hours long, costs $49, and you can sign up HERE.
5) Ken Zuckerman, the Mustard Maestro, will also be presiding over another fascinating event, a Nordic Tasting Event. On Friday, February 7, from 6-8pm, you can attend a Nordic hot dog, sausage & mustard event. You'll get to taste cured meats from all five of the Nordic countries, along with of course lots of mustard. The meats include:
Sweden: Prinskorv (mini hot dogs) - beef & pork; Gothenburg Sausage (beef & pork, like salami); Falukorv Sausage (Ring shaped) - Bologna like w beef, pork, potato, onionHaverhill’s newest dining destination, BOSA Coastal Italian, brings Italian flair to your Valentine’s Day celebration with a four-course prix-fixe Valentine’s Day menu ($75 per person). For starters, guests can pick from Beets & Burrata, Caesar Salad, or Italian Wedding Soup. The second-course offers Ricotta Ravioli or Gnocchi Pesto. For the third-course, options include Baked Cod, Chicken Saltimbocca, or Land & Sea, featuring beef tenderloin and butter poached lobster (+$35). The dessert course is sure to satisfy any sweet tooth, with choices like Tiramisu, Raspberry Chocolate Tart, Crème Brûlée, or Chocolate Lovers—a decadent combination of chocolate mousse, chocolate tuile, chocolate crumble, and caramel cremosa. Lovers and friends can sip on The Love Potion, a sweet cocktail made with Newport Vodka, fresh muddled strawberries, simple syrup, and garnished with a strawberry heart. Reservations from 4pm - 12am Valentine’s Day, so please call (978) 641-3149.
BOSA Coastal Italian is also offering an igloo dining experience on BOSA’s first-floor patio overlooking the Merrimack River ($300 for two people for two hours). The igloo dining experience includes the Valentine’s Day pre-fixe menu, and a bottle of Perrier~Jouet Champagne (no substitutions, does not include tax and gratuity). For reservations, call (978) 641-3149 from 4pm - 6pm, 6pm - 8pm, or 8pm - 10pm on Valentine’s Day.
Located in the heart of Boston’s Seaport, Davio’s Northern Italian Steakhouse offers a Valentine’s Day experience with a three-course prix fixe menu ($135 per person, plus beverages, taxes, and gratuities). Guests can indulge in an array of hand-crafted pasta, perfectly seared steaks, and fresh seafood made from the finest ingredients. The Valentine’s Day menu includes a selection of indulgent antipasti, including Maine Lobster Bisque, Tuna Tartare with Avocado and Citrus Ponzu, and Seared Foie Gras with Amarena Cherry Jam and Brioche. For the main course, guests can choose from dishes such as Free Range Chicken with Butternut Squash and Truffle Au Jus, Maine Lobster Risotto with Fresh Herbs and Lobster Cream, or an 8 oz Center Cut Filet Mignon with Scallop, Truffle Potatoes, and Bearnaise. The evening concludes with a choice of decadent desserts like Warm Red Velvet Cake, Passion Fruit and Raspberry Semifreddo, or a Key Lime and Strawberry Tartlet. Reservations from 4pm - 11pm on Valentine’s Day and February 15. Please call (617) 261-4810.
3) Located steps from the TD Garden, Scores – formerly The Four’s Restaurant & Sports Bar – is coming into 2025 with new offerings. Every day is now FRYday at Scores. Order up a Titletown-themed handheld ($16-19), like the Big Papi BBQ or The “Chick” from French Lick, that now come paired with endless fries and a choice of dipping sauces.
Or get your fix with the new Glizzy Platter ($12), a pair of griddled, all-beef hot dogs, served with fries. Or opt for the App Platter ($20) with a duo each of sliders and mozzarella sticks, four chicken wings, and fries.
4) Ken Zuckerman, the Mustard Maestro, will be leading a class on Hot Sauces on Wednesday, January 29, at 7pm, at the Arlington High School. You'll learn and taste a huge variety of hot sauces from different peppers, mild to super hot, accompanied by some fun beer cheeses which have been made with Heddy Topper, Wally IPA, Bell's Two Hearted Ale, New Belgium's Fat Tire and Two Roads' Road to Ruin. That's 3 hoppy and two amber ales for those keeping score. And since there are so many pepper mustards out there, you'll certainly try one or two of those as well and learn how they are hot but in fundamentally different ways. The class is two hours long, costs $49, and you can sign up HERE.
5) Ken Zuckerman, the Mustard Maestro, will also be presiding over another fascinating event, a Nordic Tasting Event. On Friday, February 7, from 6-8pm, you can attend a Nordic hot dog, sausage & mustard event. You'll get to taste cured meats from all five of the Nordic countries, along with of course lots of mustard. The meats include:
Iceland: Gunnar's Dogs
Norway: Potato Lefse (flatbread) w Smoked Salmon and dill mustard
Finland: Reindeer Salami!!!!
Denmark: Polsers (hot dogs) - smoked beef & pork
Plus there will be soft pretzels and some other fun Scandinavian sides like potato salad and kraut, and other treats. I'll be attending this event too. The cost is $5 per person (kids $10) and Tickets are available HERE. https://scandicenter.org/event/mustard-magic-a-nordic-tasting-adventure/
6) Mamma Luca—a pizzeria, bar, and restaurant inspired by family ties and a lifelong obsession with pizza—will open its doors in a historic building in downtown Portsmouth, N.H. in February 2025. Chef/Owner Mario LaPosta’s newest restaurant is an homage to his family, honoring his own mother (still one of the greatest cooks he knows), his wife, and his first-born son Luca, as well as the strong spirit of community in Portsmouth. Drawing from a 25-year career and constant drive for improvement, Mamma Luca represents the culmination and continued evolution of Chef Mario’s passion for pizza and Italian food.
The concept specializes in not one but two distinct styles of pizza, including the wood-fired pizza artigianale Chef Mario has become well-known for at his Newton, Mass. restaurant da LaPosta; and pizza taglio, a Roman style, pan-cooked, and square-sliced variety that captured his heart during time spent in Rome. Both styles are made with the chef’s proprietary whole wheat flour blend and an eight-year-old lievito madre, or mother dough—yet another ‘mamma’ in this story. The mother dough naturally leavens the pizza crust, lending it a nuanced
sourdough flavor, while the proprietary wheat blend is made especially for Chef Mario by Central Milling to create a light, airy, and crisp texture. The focal point and beating heart of the dining room is a custom-built, American-made Marra Forni oven made especially for firing
pizza artigianale.
In addition to the two styles of pizza, Mamma Luca’s menu features a range of piatti, or plates, including antipasti, salumi, salads, appetizers, entrees, and house-made pastas. Desserts, or dolci, complete the menu, with a complimentary soft serve olive oil gelato for every guest at the end of the meal. Ingredients are sourced sustainably and locally—highlighting the region’s bounty of fresh seafood, local produce, and specialty purveyors—as well as from Southern Italy, where Chef Mario hails from.
In addition to the two styles of pizza, Mamma Luca’s menu features a range of piatti, or plates, including antipasti, salumi, salads, appetizers, entrees, and house-made pastas. Desserts, or dolci, complete the menu, with a complimentary soft serve olive oil gelato for every guest at the end of the meal. Ingredients are sourced sustainably and locally—highlighting the region’s bounty of fresh seafood, local produce, and specialty purveyors—as well as from Southern Italy, where Chef Mario hails from.
Rounding out the kitchen leadership team is Chef de Cuisine Bobby Mussig, a Portsmouth local, who will work closely with Chef Mario to execute the culinary vision, bringing his own culinary chops (and keen interest in pasta-making) to the table. Chef Mario’s longtime collaborator at da LaPosta and accomplished mixologist Dan Calin joins the Mamma Luca team as Co-Owner and Director of Operations. Calin’s extensive experience as a bartender and mixologist shapes a powerhouse cocktail program, as well as a wine list built in collaboration with Chef Mario that is focused on Southern Italian varietals. With an emphasis on proper cocktail-making technique, modern methods like the use of clear ice and fat-washing, Italian and under-the-radar spirits, and ingredients like oysters and seaweed sourced from the Seacoast region, the fourteen-seat bar at Mamma Luca promises to be a destination in its own right.
Opening Mamma Luca in Portsmouth is an intentional evolution of Chef Mario’s career. “Portsmouth has always called to me,” says LaPosta. “I’ve been visiting the area throughout my life, and I’m drawn to the sense of community and strong restaurant scene with both long-standing establishments and ambitious newcomers. I see Mamma Luca as an opportunity to build on what we’ve established with de LaPosta, expanding our family’s kitchen to a place I really love.”
Opening Mamma Luca in Portsmouth is an intentional evolution of Chef Mario’s career. “Portsmouth has always called to me,” says LaPosta. “I’ve been visiting the area throughout my life, and I’m drawn to the sense of community and strong restaurant scene with both long-standing establishments and ambitious newcomers. I see Mamma Luca as an opportunity to build on what we’ve established with de LaPosta, expanding our family’s kitchen to a place I really love.”
Mamma Luca’s opening hours will be Wednesday through Sunday from 5 - 10 p.m. with the bar open until 11 p.m. Eventually, the restaurant will be open seven days a week and offer an apertivo hour at the bar from 4 - 6 p.m. Mamma Luca will be located at 111 State Street, Portsmouth, NH.
7) Tonno Gloucester and The Blue Ox invite guests to experience an unforgettable evening at their multi-course Classic Wild Game Dinners. These special events feature a curated selection of expertly prepared wild game dishes, showcasing the rich flavors of locally sourced meats.
On Tuesday, January 28, at 6pm, at Tonno Gloucester and Wednesday, January 29, at 4:30pm, at The Blue Ox, guests can indulge in the classic wild game dinner. They will be serving five courses, plus a dessert course. To start, the first course will be a Grilled Quail with red wine lentils. To follow will be a Stewed Rabbit ‘Cacciatore’ with a creamy parmesan polenta. The third course will be a Sliced Duck Arugula Salad with a pomegranate vinaigrette, and toasted pecans, topped off with goat cheese. The fourth course will feature a Wild Boar Ragu on top of short-cut rigatoni. The final course before dessert will be a Grilled Venison Tenderloin with a side of mashed sweet potatoes and braised escarole. Finally, for those with a sweet-tooth, dessert will be a delicious White Chocolate Bread Pudding
For more information about the event at The Blue Ox click here.
For more information about the event at Tonno Gloucester click here.
7) Tonno Gloucester and The Blue Ox invite guests to experience an unforgettable evening at their multi-course Classic Wild Game Dinners. These special events feature a curated selection of expertly prepared wild game dishes, showcasing the rich flavors of locally sourced meats.
On Tuesday, January 28, at 6pm, at Tonno Gloucester and Wednesday, January 29, at 4:30pm, at The Blue Ox, guests can indulge in the classic wild game dinner. They will be serving five courses, plus a dessert course. To start, the first course will be a Grilled Quail with red wine lentils. To follow will be a Stewed Rabbit ‘Cacciatore’ with a creamy parmesan polenta. The third course will be a Sliced Duck Arugula Salad with a pomegranate vinaigrette, and toasted pecans, topped off with goat cheese. The fourth course will feature a Wild Boar Ragu on top of short-cut rigatoni. The final course before dessert will be a Grilled Venison Tenderloin with a side of mashed sweet potatoes and braised escarole. Finally, for those with a sweet-tooth, dessert will be a delicious White Chocolate Bread Pudding
For more information about the event at The Blue Ox click here.
For more information about the event at Tonno Gloucester click here.
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